- 1/2 teaspoon finely grated fresh orange zest
- 3/4 cup fresh orange juice
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla
- 6 tablespoons mint sugar
- 12 large firm-ripe figs (about 1 1/2 pounds)
- 6 ripe apricots (about 10 ounces)
- 1 1/4 cups raspberries (about 1 1/2 half-pints)
- 6 tablespoons turbinado sugar, such as Sugar in the Raw, or packed light brown sugar
- Accompaniment: crème fraîche
- Special equipment: blowtorch
- In a small bowl stir together zest, citrus juices, vanilla, and mint sugar.
- Butter six 1-cup shallow flameproof gratin dishes or bowls. Quarter figs. Halve and pit apricots. Divide figs, apricots, raspberries, and juice mixture among dishes or bowls.
- Just before serving, sprinkle sugar evenly over fruit and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil fruit under a preheated broiler set 2 to 3 inches from heat) until most of sugar is melted and deep golden in places.
- Immediately serve brûlées with crème fraîche.